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"New England Indian Pudding should be soft. For finest favor use the best dark molasses."
Yield: Serves 8-10
- 1 quart milk
- 5 tablespoons cornmeal
- 2 tablespoons butter
- 1 cup "Grandma's" molasses
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2 eggs, well beaten
- 1 cup cold milk
Scald milk in double boiler. Using a whisk, slowly stir in cornmeal and cook over hot water for 20 minutes. Add all but last ingredient and blend well. Spoon into a 2-quart buttered baking dish. Pour over it the cold milk but do not stir. Bake in preheated 300 degrees F oven for 1-1/2-2 hours. Serve with heavy cream or ice cream.
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